Pan-Fried Gnocchi
with Pancetta & Chestnut Mushroom Sauce
We think that crispy pan-fried gnocchi with crème fraîche is not only super tasty but incredibly easy to make! The gnocchi has a crispy coating and a pillow-like centre, accompanied by ‘meaty’ mushrooms, tasty broccoli, cheese and flat leaf parsley. We think we’ve made our own delicacy with this twist on a classic Italian dish!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
200
Broccoli Florets
1
Echalion Shallot
60
British Smoked Bacon Lardons
100
Creme Fraiche
350
Gnocchi
(Contains Cereals containing gluten May contain Egg, Milk)
150
Chestnut Mushrooms
1
Garlic Clove
½
Flat Leaf Parsley
40
Grated Hard Italian Style Cheese
Not included in your delivery
100
Water
Nutritional information
Utensils
Instructions
Preheat your oven to 100°C. Put a large saucepan of water with a pinch of salt on to boil for the broccoli. Halve, peel and finely chop the shallot. Peel and grate the garlic (or use a garlic press). Slice each mushroom into about four pieces. Finely chop the parsley (stalks and all).
Add the broccoli to the boiling water and simmer until just cooked, 3-4 mins. Once cooked, drain in a colander and keep to the side. TIP: Don't worry about it going cold, it will be warmed up in the sauce later!
Meanwhile, heat a glug of oil in a frying pan over medium-high heat. Once hot, add the gnocchi and fry until crispy around the edges, about 8 mins. TIP: Cook the gnocchi in batches if your frying pan is not big enough to cook it all in a single layer (you want it brown and crispy). Once cooked, transfer the gnocchi to a baking tray and place on the middle shelf of your oven to keep warm until the end. Keep the pan!
Heat another splash of oil in your now empty frying pan over high heat. Add the shallot and pancetta and cook, stirring, until the pancetta has browned and the shallot is soft, 4 mins. Add the mushrooms and fry until they are soft and browned, 5 mins. Finally, add the garlic, stir together and cook for 1 minute more.
Add the water (see ingredients for amount) and a few grinds of pepper to your frying pan. Allow to simmer over medium heat until the water has reduced, 8-10 mins . Once reduced, stir the crème fraîche into the sauce. Add in the gnocchi and broccoli and give it all a good stir, making sure everything is nicely warmed through.
Taste for seasoning and add more salt and pepper if necessary. Divide the gnocchi between your bowls, grate over the parmesan and top with a sprinkling of parsley.
